I don’t want to bake at too high a temperature and brown the top of the cheesecake before it is cooked.Īs it turns out, my guess was probably wrong because at 30 minutes into baking, the filling is still decidedly liquidy. I’m not entirely sure what temperature a “quick oven” is supposed to be, but I’m hedging my bets with 375☏. I used about half of the “plain paste” I made earlier, but I’m concerned that the crust won’t be cooked all the way by the time the cheese mixture is set. The quantities given will make only one pie Line a deep pie dish with plain paste, fill with this mixture, and bake in a quick oven for thirty minutes. I whisk the mixture as smooth as I can, but some curds remain. The eggs become lighter in color once they’re foamy.Īdd them with all other ingredients to the plain cheese It takes some time to force the cottage cheese all the way through the strainer. Straining cottage cheese is a very messy and frustrating process. My colander has fairly large holes-which is good for pasta but probably not for cheese. I assume the goal is to smooth the cheese, so I am going to use a strainer. Since cottage cheese should make for a lighter dessert than cream cheese, the lemon flavor will probably be a good complement. Now that the “paste” is resting in the refrigerator, I can move on to the cheesecake filling.Īfter waffling back and forth for a bit, I decided to go with the lemon option for today’s cheesecake experiment. To have this paste a perfect success, the materials should be very cold, mixed and rolled quickly, using as little flour as possible in finishing. It took a few more rounds of folding and rolling before the dough really came together. Then fold and stand on the ice until wanted. This process reminds me of making biscuits. Turn the paste around and roll from you again, as before fold and roll again Īs you can see, the dough is gradually coming together. Roll lightly and quickly from you into a long, thin sheet. I miss my pastry cutter.ĭredge the baking-board lightly with flour, turn the paste out onto this, (A word of caution add the water very carefully, wetting only the dry flour, never stirring twice in the same place.) Then cut and mix it together until you can lift it from the bowl with the knife. Wet another portion and continue until all is moistened. This recipe has a different flour/water/butter ratio than I usually use when making pie pie crust. Now add the ice water gradually, lifting with the knife that portion which you have moistened first, and pushing it to one side of the bowl, Personally, I think this process would be more efficient if the butter was already sliced when thrown in with the flour. Sift the flour, measure, and put into a large mixing bowl add the salt and sugar then place the butter in the center of the flour, and with a sharp knife cut it quickly into small pieces, at the same time mixing it with the flour I’m sensing a future research rabbit-hole. I assume a 19th-century refrigerator would ressemble an icebox. In warm weather, stand the butter and flour in the refrigerator several hours before using them. I made a slight mess while sifting the flour. Conveniently for me, Rorer generally lists ingredients separately. I’m starting with “Plain Paste with Butter” (aka pie crust). “Plain Paste with Butter” can be found on page 373 and “Cheese Cake” is on page 376. Rorer’s Philadelphia Cookbook: A Manual of Home Economies. I will be using Sarah Tyson Rorer’s 1886 book, Mrs. Although cottage cheese just makes me think of 1990s fad diets, I am optimistic. Rather than a mixture of cream cheese and goat cheese, this version uses cottage cheese. ) This recipe will be quite different from the version I made before. The result of my first attempt could generously be called mixed. It has been a while since I last tackled cheesecake, but I’m ready to give it another go. Katie Maxwell, Visitor Services and Design Coordinator Potentially Harmful Materials and Descriptions Statement.Program in Early American Economy & Society.
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